Persian•comfort

Persian Noodle Soup (Ash Reshteh)

Ash reshteh is a hearty, filling noodle soup topped with fried onions and packed with greens, lentils, beans, and delicious Iranian spices.

Ingredients

2 tbsp olive oil
2 large yellow onions
4 clove garlic (minced)
1+1/2 tbsp dried mint
1 tsp turmeric
1 tsp kosher salt
1 tsp ground black pepper
6 cup chicken stock
2 cup water
1 cup dried green lentils
15 oz canned chickpeas (drained (See Note 1))
15 oz canned kidney beans (drained (See Note 1))
2 oz fresh cilantro (1 bunch, chopped)
2 oz fresh parsley (1 bunch, chopped)
4 green onions (chopped)
12 oz fresh spinach (chopped)
4 oz dried udon noodles ((or 120g reshteh noodles))
1 cup sour cream or thick Greek yogurt ((or 1/2 cup liquid kashk mixture + 2 tbsp hot water mixed))
fried onions
8 lemon slices

1
In a large pot, sauté the diced onion with olive oil over low heat until golden brown and slightly crispy. Remove half and set aside for garnish.
2
Add the garlic, mint, turmeric and the salt and pepper. Saute for 3 minutes until aromatic and add the chicken broth and 2 cups of water.
3
Bring to a boil over medium heat add the dried lentils, cover and simmer for 15 minutes. Next, add the chickpeas, kidney beans to the lentils.
4
Finely chop the cilantro, parsley, and green onions. Remove the stems and roughly chop the spinach leaves.
5
Add the herbs, green onions, spinach and simmer for 15 minutes covered.
6
Break noodles into 2-3 even pieces and add them to the broth to cook for 15 minutes, covered (add more water if soup gets too thick). Season to taste.
7
Serve garnished with fried onions, dollop of sour cream and lemon slices.